Changes in mineral absorption inhibitors consequent to fermentation of Ethiopianinjera: implications for predicted iron bioavailability and bioaccessibility-Reference-Cited by-同舟云学术

Changes in mineral absorption inhibitors consequent to fermentation of Ethiopianinjera: implications for predicted iron bioavailability and bioaccessibility

Published:2013-08-08 Issue:1 Volume:49 Page:174-180
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Baye Kaleab¹,Mouquet-Rivier Claire²,Icard-Vernière Christèle²,Picq Christian²,Guyot Jean-Pierre²

Affiliation:

1. Center for Food Science and Nutrition; Addis Ababa University; P.O. Box: 150201 Addis Ababa Ethiopia

2. IRD UMR 204 Nutripass; IRD/UM1/UM2; BP 64501 34394 Montpellier Cedex 5 France

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference25 articles.

1. Phytate, zinc, iron and calcium content of selected raw and prepared foods consumed in rural Sidama, Southern Ethiopia, and implications for bioavailability;Abebe;Journal of Food Composition and Analysis,2007

2. Nutrient intakes from complementary foods consumed by young children (aged 12-23 months) from North Wollo, northern Ethiopia: the need for agro-ecologically adapted interventions;Baye;Public Health Nutrition,2012

3. Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera;Baye;Food Chemistry,2013

4. Iron bioavailability from maize and beans: a comparison of human measurements with Caco-2 cell and algorithm predictions;Beiseigel;American Journal of Clinical Nutrition,2007

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